When soft add curry powder and salt. Add the mince in small batches stirring over medium heat until brown and crumbly. Add the chutney, jam, Worcester sauce, turmeric, and vinegar/lemon juice and mix well. Stir in the bread, sultanas/seedless raisins, (and other fruit eg grated apple (opt) and other seasoning/herbs and spices to taste.

Cook over low heat for 15 mins. Remove from the heat and add one beaten egg, mixing well. Transfer the mixture to a greased, large, deep baking dish.

Level the top. Whisk the other two eggs, stir in the reserved milk and add a pinch of salt and turmeric. Pour carefully over the meat mixture. Place a few bay leaves or lemon leaves on top and dot with butter. Stand the dish in a larger pan of water (Bain Marie-to prevent drying out) and bake uncovered at 180 degrees for about 35 mins or until the custard topping is set and golden.

Bobotie is traditionally served with yellow rice, coconut, fruit chutney and bananas on the side.

This recipe can be prepared a day in advance and then placed in oven or reheated after one day. Also freezes well